a Centro de Tecnología Poscosecha, Instituto Valenciano de Investigaciones Agrarias (IVIA) , Moncada , Valencia , Spain.
b R & D Department , Advanced Technologies Inspiralia , Madrid , Spain.
Crit Rev Food Sci Nutr. 2018 Mar 4;58(4):662-679. doi: 10.1080/10408398.2016.1211087. Epub 2017 Jun 2.
Processing of fruits and vegetables generates physiological stresses in the still living cut tissue, leading to quality deterioration and shorter shelf life as compared with fresh intact produces. Several strategies can be implemented with the aim to reduce the rate of deterioration of fresh-cut commodities. Such strategies include low temperature maintenance from harvest to retail and the application of physical and chemical treatments such as modified atmosphere packaging (MAP) with low O and high CO levels and antioxidant dips. Other technologies such as edible coatings with natural additives, new generation of coatings using nanotechnological solutions such as nanoparticles, nanoencapsulation, and multilayered systems, and nonconventional atmospheres such as the use of pressurized inert/noble gases and high levels of O have gained a lot of interest as a possibility to extend the shelf life of minimally processed fruits and vegetables. However, the high perishability of these products challenges in many cases their marketability by not achieving sufficient shelf life to survive the distribution system, requiring the combination of treatments to assure safety and quality. This review reports the recent advances in the use of MAP, edible coatings, and the combined effect of both technologies to extend the shelf life of fresh-cut fruits and vegetables.
果蔬加工会对仍存活的切割组织造成生理压力，导致与新鲜完整产品相比，质量下降和货架期缩短。可以实施几种策略来降低鲜切商品的恶化速度。这些策略包括从收获到零售的低温保持，以及应用物理和化学处理方法，如低 O 和高 CO 水平的改良气氛包装 (MAP) 和抗氧化剂浸泡。其他技术，如天然添加剂的可食用涂层、使用纳米技术解决方案的新一代涂层，如纳米粒子、纳米胶囊和多层系统，以及非传统气氛，如使用加压惰性/稀有气体和高 O 水平，作为延长最小加工果蔬货架期的一种可能性引起了极大的兴趣。然而，这些产品的高易腐性在许多情况下挑战了它们的市场销售性，因为它们没有达到足够的货架期来在分销系统中存活，这需要结合处理方法来保证安全性和质量。本综述报告了 MAP、可食用涂层以及两者结合技术在延长鲜切果蔬货架期方面的最新进展。
